Recipe: Stone-Fruit Salsa

​​​​​​Serves 6

​You can use any combination of the recommended fruits in this sweet, tangy salsa. Or feel free to swap in chopped melon for a different kind of flavor. Keep the salsa sweet if you're planning to serve it with yogurt or waffles, or add the jalapeños if you want to make it a little spicy for topping tacos or scooping up with whole-grain chips. Both ways are tasty. 

Active Time: 20 minutes
Total Time: 20 minutes​

Kitchen Ge​ar:  

• Cutting board

• Sharp knife (adult needed)

• Measuring spoons

• Grater or citrus zester 

• Large mixing bowl

• Large spoon 

Ingred​​​ients:

• 3 cups pitted, chopped stone fruit (about 6–8 peaches, nectarines, plums, or apricots or 1 pound cherries)

• 2 tablespoons chopped fresh mint leaves

• Juice and grated zest of 1 lime

• Pinch of salt

Instructi​​ons:

1. Put the fruit, mint, lime juice and zest, and salt in the bowl and stir together.

2. Serve right away, or cover and refrigerate up to overnight. 

N​otes:
Did you know? The other name for stone fruit is drupe. These fruits are in the same botanical family as almonds—which is why if you break open the pit of a stone fruit, you'll see a kernel ​that looks and smells like an almond.​

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